Summer Salad

The folks at Nestle sent along this recipe that looks appealing on hot summer days. Try it and let me know how it turns out.




Avocado and Tomato
Salad with Confetti Vinaigrette


Preparation Time: 15 min
Refrigerating Time: 30 min

Yields 4 to 5 servings

Ingredients:

1 small red bell pepper, finely chopped
1 small onion, finely chopped
1/2 cup finely chopped fresh cilantro or parsley leaves
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 small jalapeños, finely chopped
1 clove garlic, finely chopped
1 tablespoon granulated chicken flavor bouillon
4 medium tomatoes
2 medium ripe avocados
Instructions:

COMBINE bell pepper, onion, cilantro, oil, lime juice, jalapeños, garlic and bouillon in medium bowl until well combined. Refrigerate for 30 minutes.

SLICE tomatoes or cut into wedges. Peel and slice avocados. Arange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

A tip from Nestle: This dressing is a great accompaniment to sautéed, roasted and grilled meat or seafood. It is also wonderful as a dipping sauce for bread.

New hours for the Stranded Cow/Gelato in Paducah

The Stranded Cow in Lower Town now will serve dinner every Friday and Saturday night.
The restaurant, housed inside the “Cow House” at 527 N. 6th St., has served breakfast and lunch. But based on traffic during the Second Saturdays program each month, owner Grace Clemency decided to take a chance on dinner two nights a week.
The menu staples — soup, salad and sandwiches — will remain the same, but she’ll offer specials similar to those offered during Sunday brunch and Second Saturday. Although she hasn’t firmed up details, Clemency said the dinner menu might include salmon, a burger and fries combo, or a chicken dish.
The new hours will be 10 a.m. to 3 p.m. Sunday, Monday, Wednesday and Thursday; 10 a.m. to 8 p.m. Friday; and 9 a.m. to 8 p.m. Saturday. The restaurant will be closed on Tuesday.
The changes take effect Sunday (June 1).
Information: 575-0020.

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According to a survey by PreGel America, more than half of those polled didn’t know the difference between gelato and other frozen desserts. And fewer than one in three polled had actually tried gelato, an Italian ice cream.
Guess the pollsters didn’t call anyone in Paducah. If they had, the results might have been different. Steve Alberti runs Alberti’s, a gelato shop, next door to Italian Village Pizza, 125 S. 3rd St.
His shop offers 15 to 20 flavors of gelato, including triple chocolate, peanut butter and chocolate, and even caramel with fudge. Alberti opened the shop in 2000 across the road, but has since moved it next door to Italian Village.
“When I came here, I started looking for ice cream,” he said. “I was trying to buy gelato, but I found out that you can’t buy it (for resale), you have to make it.”
He called his family back home in Italy for tips and ideas, began experimenting, and opened his own shop.
Hours are 11 a.m. to 8 p.m. Monday through Thursday and 11 a.m. to 9 p.m. Friday and Saturday.

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Western Kentuckians love their barbecue.
So why not consider entering Cattlemen’s BBQ Genius Contest? Submit your best barbecue idea, tip or trick or recipe along with an optional photo or video to www.cattlemensbbqsauce.com before Sept. 2.
The grand prize winner will receive the Ultimate Backyard Grill, a $2,000 value. Entries will be judged on quality, originality, creativity and the best platform showcasing Cattlemen’s Barbecue Sauce.

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Here’s a kid-friendly recipe to try for a quick weeknight meal:

Quick & Crispy Mac & Cheese
1 1/3 cups canned French fried onions
1 can (10 3/4 ounces) condensed cream of celery soup
1 1/4 cups milk
3 cups cooked elbow pasta
2 cups shredded Cheddar or cubed American cheese
1 cup diced cooked ham
1/2 cup frozen peas

Heat oven to 350 degrees. Crush fried onions in plastic bag. Combine soup and milk in 2-quart baking dish. Stir in pasta, cheese, ham and peas. Top with crushed onions. Bake for 30 minutes or until heated through.
— French’s Foods

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com

Try this on the grill

Fellow Sun staffer Shelley Byrne passed along her thoughts and a recipe for an easy marinade. She said she normally buys bottled marinade, but this recipe is so fast and easy, plus she already had the ingredients in her refrigerator. Shelley found this recipe in a 4-ingredient cookbook and has tried it on pork chops, chicken breasts and pineapple.


1/2 cup chili sauce
1/2 cup soy sauce
1 cup honey

Mix, pour on meat and refrigerate at least an hour (overnight is better) for a marinade. I pour a small amount out, before it ever touches the raw meat, and use it for basting while grilling or apply as a sauce immediately after it comes off the grill. For the pineapple, I just tossed in fresh pineapple slices to coat and threw them directly on the grill.

From Shelley: One tip I found helpful was to coat the measuring cup with cooking spray before measuring out the honey. It makes the honey come out so much easier, and really reduces the sticky mess left over afterward.

Thanks, Shelley! If you have other good grilling recipes or marinades, send them my way, and I'll post to the blog so other readers can try out your creation.

Cornbread family tradition

Cornbread doesn't just have to be plain old boring cornbread. Just ask Lori Stephens of Hendersonville, Tenn.

Stephens won the grand prize in Martha White's National Cornbread Cook-off Contest with her Ancho Shrimp on Smoked Gouda Corncakes. The judges were impressed at how she dressed up the corncakes with corn, green onions and smoked Gouda. She then topped the cakes with a single shrimp accented with ancho chile peppers. Her mother and brother also are former National Cornbread Cook-off finalists, and her grandmother won the top award in 2001. Stephens won $5,000 and a 30-inch stainless steel gas range. Not bad for a day in the kitchen.

And after reading the recipes of the top three winners, check out this link www.marthawhite.com for entry information at the beginning of 2009 to enter your own taste sensation.




Ancho Shrimp on Smoked Gouda Corncakes

Corncakes
1 tablespoon butter
1/3 cup sliced green onions
1 cup fresh or frozen corn kernels
1 egg
1 cup buttermilk
3 tablespoons sour cream
1 1/3 cups yellow self-rising corn meal mix
1 1/2 cup shredded smoked Gouda
1/2 cup canola oil

Ancho Shrimp
4 tablespoons butter
2 or 3 large dried ancho peppers* (split in half and seeds removed)
1 tablespoon minced garlic
1 lb. fresh uncooked shrimp, shelled and deveined
Salt and pepper to taste
1 cup canned petite diced tomatoes, undrained
Sliced green onions

Melt 1 tablespoon butter in 10-inch cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions. Wipe out skillet with paper towel. Add 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.

Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.

Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.

6 servings

*Ancho chile peppers, a dried red heart-shaped pod, have a mild earthy flavor. If unavailable, add 1 teaspoon ground ancho chile pepper (available in the spice section) with the salt and pepper.

Other winners and their recipes:


Zesty Italian Sausage Skillet with Sundried Tomato Cornbread Crust
Second Prize Winner
Teresa Ralston – New Albany, OH

Filling
2 tablespoons olive oil
1 cup chopped onion
1 pound Italian pork sausage
3/4 cup heavy cream
2 (14.5 oz.) cans diced tomatoes with Italian seasoning
2 teaspoons dried sage
1/2 teaspoon crushed red pepper

Crust
1 (6 oz.) pkg. cornbread mix
2/3 cup milk
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup chopped oil packed sun-dried tomatoes, drained
1 1/2 teaspoon Italian seasoning

Toppings
6 cups baby lettuce greens
Balsamic salad dressing, to taste
1/2 cup crumbled Gorgonzola cheese
Fresh ground pepper

Heat oven to 400° F. Heat oil in a 10-inch cast iron skillet on medium high. Add onion; cook until softened. Add sausage; cook breaking up with a fork until done. Drain, if needed. Add cream; simmer 5 minutes. Add tomatoes, sage and red pepper. Simmer on medium about 10 minutes or until sauce thickens.

In a medium bowl, combine cornbread crust ingredients; mix well. Spread over top of sausage mixture in skillet. Bake at 400° F. for 15 to 20 minutes or until cornbread is golden brown.

In a bowl, toss greens and dressing. Cut cornbread crust into 6 wedges. Place each with sausage filling on plate; top with 1/6th of the greens. Sprinkle with Gorgonzola and fresh pepper.

6 servings





Sausage Pepper Cheese Quiche with Cornbread Crust
Third Prize Winner
Earl Bandy, Jr. – Knoxville, Tenn.

Cornbread Crust
2 tablespoons vegetable oil
3/4 cup buttermilk
1/2 teaspoon soda
1 cup plain corn meal
1/2 teaspoon salt
1 egg, beaten
1 (14.5 oz.) can whole kernel corn, drained
1 (4.5 oz.) can diced green chiles, drained

Filling
5 eggs, beaten
1 cup half and half
1/2 teaspoon each salt and pepper
2 teaspoons ground cumin
1 pound hot bulk pork sausage, browned and drained
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 cup sliced mushrooms
4 green onions, sliced
3/4 cup shredded yellow Cheddar cheese
3/4 cup shredded white Cheddar cheese
Toppings: Sour cream, sliced cherry tomatoes, sliced avocado and chopped cilantro

Heat oven to 400°F. Pour oil into 12-inch cast iron skillet; place in oven 7 to 8 minutes or until hot. Add soda to buttermilk; set aside for 5 minutes. In large mixing bowl, combine all cornbread crust ingredients; stir until well blended. Pour into hot skillet. Bake at 400°F for 10 to 12 minutes or until lightly browned.

Reduce oven to 350° F. In large mixing bowl, combine 5 eggs, half and half, salt, pepper and cumin; beat well. Layer sausage, peppers, mushrooms, onions, and cheeses over crust. Pour egg mixture over top. Bake at 350°F for 45 to 50 minutes or until golden brown and set. Cool 5 minutes before serving. Cut into wedges and serve with choice of toppings.

8 servings

Cooking in Grandmother's Kitchen

Some of my fondest childhood memories came from helping Grandmother in her west Tennessee kitchen.
Grandmother never allowed my mother in the kitchen when she was a girl, but when I came along, grandmother was more than willing to have a little (and sometimes messy) helper by her side. She didn’t seem to mind when I dragged all the pots and pans out to play with them in the floor, and she never minded a little bit of a mess.
I’m sure if I had sprayed cake batter on the ceiling, though, that my play time in the kitchen probably would have ended rather abruptly.
But I’m sure that at times I was more of a hindrance than a help, she rarely fussed at me. I think she enjoyed being able to pass the love of cooking on to another generation. Many of my recipes today came from grandmother’s kitchen. Although she was horrible at writing down the exact amounts, I remember enough to muddle my way through frying okra or squash or making homemade biscuits.
All of this came to mind when reading a comment from a Second Helping blog reader who suggested that I ask people to remember their favorite childhood recipe. The reader remembers her mother making Congo squares that contained large chunks of chocolate.
My favorite recipe from childhood was grandmother’s chocolate pie. She usually made one every Sunday morning before we went to church. I’ve only attempted making one chocolate pie, and it wasn’t quite as good as grandmother’s pie. Two months after I made the pie, I finally found her old recipe. I still have some tweaking to do before I can share it with the readers. I’m still trying to decipher some of her handwriting and measurements.
If you have recipes or want to ask other readers for help in finding a childhood favorite, drop me a line on the Second Helping blog at leighwright.blogspot.com.


The Incredible Egg
Not only is May the month proclaimed for hamburgers and barbecue, it’s also National Egg Month.
The American Egg Board sent along these trivial facts:
n A hen needs 24 to 26 hours to produce an egg. After she lays the egg, the hen begins her production process just 30 minutes later.
n Eggs contain 13 vitamins and minerals, unsaturated fats and antioxidants, for just 70 calories.
n A cooked egg will spin easily while a raw egg will wobble.

Scrambled egg
and chicken wraps
3 eggs
3 tablespoons skim milk
3 plain or flavored flour or whole-wheat tortillas
Cooking spray
1⁄2 cup (about three ounces) chopped cooked chicken
1⁄4 to 1⁄2 teaspoon chili powder
3 tablespoons shredded reduced-fat Cheddar or Monterey Jack cheese
Salsa or taco or pizza sauce (depending on your taste)

In small bowl, beat together eggs and milk until blended. Set aside. Heat tortillas according to package directions and keep warm. Evenly coat a 10-inch nonstick omelet pan or skillet with spray. Over medium heat, heat pan until just hot enough to sizzle a drop of water. Add chicken or chili powder. Cook, stirring occasionally, until chicken is heated through, about 1 to 2 minutes. Pour in reserved egg mixture.
As the mixture begins to set, gently draw inverted pancake turner across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
Spoon about 1⁄3 cup scrambled eggs into center of each warm tortilla. Sprinkle each with 1 tablespoon of cheese. Top with salsa to taste. Add additional toppings as desired. Roll up tortilla.

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com

Smoothie help

Imagine my surprise when Little Squirt perked up from his perch in the back seat on an evening ice cream outing and politely told me, "No, Mommy, I don't want ice cream. I want a Strawberry Smoothie." Of course, I confess that we were staring at the Sonic menu when he told me this. We ordered the smoothie, which Little Squirt proclaimed as "delicious" and went home.

As much as I enjoy an evening outing to Sonic, the cost can add up quickly. So I decided to make the smoothies at home in my blender. I bought the strawberries, vanilla yogurt and milk and tried to replicate Sonic's recipe. For whatever reason, Little Squirt decided this morning that he really didn't want to drink the smoothie I prepared. He preferred Sonic's version, which I'm sure is loaded with more fat and sugar than anyone really needs. By the way, I tasted the homemade smoothie, and it seemed fine to me.

So, do any of you have good kid-proven recipes for smoothies?

Happy Birthday

Next time you reach across the table for that iconic bottle of hot sauce, be sure to say "Happy Birthday."

Tabasco sauce, that red hot set-your-mouth-ablaze pepper sauce, celebrates its 140th birthday this year. Created in 1868 in Avery Island, La., the sauce is made from peppers grown on the island and mixed with salt derived from a natural salt deposit.

Celebrate the milestone with this recipe:

Creole Jumbolia
2 tablespoons vegetable oil
1 pound fresh, pure pork sausage, removed from casing
1 fryer chicken (3 1/2 pounds to 4 pounds) cut into serving pieces
1 teaspoon salt
1 1/4 cups long grain rice
1 1/2 cups canned diced tomatoes
2 cups beef broth
2 teaspoons original Tabasco sauce

Heat 1 tablespoon of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring to break the meat up, until all pink has disappeared or 5-6 minutes. Transfer the sausage to a plate lined with paper towels to drain.

Season the chicken pieces with the salt. Add the remaining tablespoon of oil to the pot. Add the chicken and brown evenly on all sides. Remove the pan from the heat and carefully drain off any excess oil that has accumulated in the pot.

Add the sausage, rice, tomatoes, broth and Tabasco sauce. Bring to a boil, then reduce the heat to medium-low, cover the pot and simmer until the rice is tender and most of the liquid has been absorbed or about 25 minutes. Remove from heat and let stand, covered, for 10 minutes. Serve warm from pot.